Shakshuka

Name: How to cook Shakshuka - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Inish Issac

Shakshuka

#nonindian #goldenapron First time when I told Mr. B that I will cook Shakshuka, he was stunned and gave me a weird look as if I am singing. What are you going to cook? I said Shakshuka. Mr. B could never say out the name and called it as “Shakalaka baby” If you are not familiar with this delicious, easy and healthy Middle Eastern dish. Shakshuka is a North African dish that is now made throughout the Middle Yeast; it is especially popular in Israel, where it is often eaten for breakfast.

Ingredient

Food ration :

4 servings

Cooking time :

10 minutes

1 tbsp

olive oil

3 cups

onion, peeled and chopped

1 clove

garlic, minced

bell pepper, seeded and chopped

4 cups

ripe diced tomatoes

1 tsp

chilli powder

1 tsp

cumin

1 tsp

paprika (optional)

eggs

1/2 tbsp

fresh chopped parsley / Coriander leaves (for garnish)

Cooking instructions

* Step 1

Heat a flat large skillet or non-stick pan. Add olive oil in the pan when it is warm add chopped onions and garlic, sauté for a few minutes until the onion begins to soften and fragrant.

* Step 2

Add the diced bell pepper, sauté for 5-7 minutes over medium until softened

* Step 3

Add tomatoes, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. You may add a spoon of water to water burning of spices. Add salt and pepper to taste

* Step 4

Spread the mixture even on the pan, placing 4 capsicum roundlets and make 4 cavities within. Crack the eggs, one at a time, directly over the tomato mixture into the cavity. Close the pan with lid and reduce the flame to minimum. Allow it to cook for 2 - 3minutes on low flame, until the egg looks poached or the egg whites gets cooked.

* Step 5

Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley / coriander and serve it with bread or salad.